Tuesday, November 20, 2012

Easy homemade "barbecued" Pork {Cantonese Char Siu}

P1190700
If you are familiar with Cantonese cuisine, than Char Siu is no stranger to you. To those who has no idea what it is , you can read it here here
I have found a way to imitate that barbecued taste with just 2 ingredients.

Ingredients :-
Smoked ham
Sour cherry jam (50% fruit content), to taste

Method :-
1) First soak the smoked ham in cold water for about 4 hours to get rid of some of the saltiness.
2) Once ham has been soaked, dry it with kitchen towel and slice into preferred thickness. Set aside.
3) Heat a sauce pan with a few table spoons of sour cherry jam. Let it simmer until intense red colour.
4) Place ham pieces all over the sauce pan to absorb the jam flavour, flip it a few times to let it completely infuse in the sauce. When the ham has picked up the colour of the jam, it is ready.
5) You can serve with rice, cucumber and some of remaining gravy. Or simply eat it with plain bread :)

 

Tuesday, November 06, 2012

Apricot Butter Biscuits { Thumbprints cookies }

P1190692

Apricot Butter Biscuits { Thumbprints cookies }

source : Orang Blossom Water


Ingredients
1 cup (226 g) butter, at room temperature

3/4 cup sugar **will lessen sugar the next time
2 large eggs yolks
1 sachet vanilla sugar
2 cups all purpose flour
1/2 tsp salt
About 1/2 cup apricot jam
1/2 zest of lemon


Method :-
In a large bowl, with an electric mixer on medium speed beat butter and sugar until smooth.
Add egg yolks and vanilla and beat until well blended. Mix in the lemon zest
Stir in flour and salt and beat just until dough comes together.
Shape dough into 1 inch balls. Place about 1 inch apart on buttered or cooking parchment lined 12 by 15 inch baking sheets. Press your thumb gently into the center of each cookie to make an indentation.
Bake cookies in a 325 °F (163 °C) oven until lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Spoon about 1/2 teaspoon jam into the center of each cooled cookie.

Tuesday, November 20, 2012

Easy homemade "barbecued" Pork {Cantonese Char Siu}

P1190700
If you are familiar with Cantonese cuisine, than Char Siu is no stranger to you. To those who has no idea what it is , you can read it here here
I have found a way to imitate that barbecued taste with just 2 ingredients.

Ingredients :-
Smoked ham
Sour cherry jam (50% fruit content), to taste

Method :-
1) First soak the smoked ham in cold water for about 4 hours to get rid of some of the saltiness.
2) Once ham has been soaked, dry it with kitchen towel and slice into preferred thickness. Set aside.
3) Heat a sauce pan with a few table spoons of sour cherry jam. Let it simmer until intense red colour.
4) Place ham pieces all over the sauce pan to absorb the jam flavour, flip it a few times to let it completely infuse in the sauce. When the ham has picked up the colour of the jam, it is ready.
5) You can serve with rice, cucumber and some of remaining gravy. Or simply eat it with plain bread :)

 

Tuesday, November 06, 2012

Apricot Butter Biscuits { Thumbprints cookies }

P1190692

Apricot Butter Biscuits { Thumbprints cookies }

source : Orang Blossom Water


Ingredients
1 cup (226 g) butter, at room temperature

3/4 cup sugar **will lessen sugar the next time
2 large eggs yolks
1 sachet vanilla sugar
2 cups all purpose flour
1/2 tsp salt
About 1/2 cup apricot jam
1/2 zest of lemon


Method :-
In a large bowl, with an electric mixer on medium speed beat butter and sugar until smooth.
Add egg yolks and vanilla and beat until well blended. Mix in the lemon zest
Stir in flour and salt and beat just until dough comes together.
Shape dough into 1 inch balls. Place about 1 inch apart on buttered or cooking parchment lined 12 by 15 inch baking sheets. Press your thumb gently into the center of each cookie to make an indentation.
Bake cookies in a 325 °F (163 °C) oven until lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Spoon about 1/2 teaspoon jam into the center of each cooled cookie.